Lemon Chicken

March 26, 2010


Author Notes: Had some chicken breast in the fridge. Didn't feel like breading them, so I made this.mrslarkin

Serves: 2 to 3

Ingredients

  • 2 boneless, skinless chicken breast halves
  • 3 tablespoons unsalted butter, divided
  • 1 cup flour
  • sea salt
  • olive oil
  • juice of 1/4 to 1/2 lemon
  • 1/4 to 1/2 cups low-sodium chicken broth
  • freshly cracked black pepper
  • flat-leaf parsley for garnish
  • lemon slices for garnish
In This Recipe

Directions

  1. Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
  2. In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
  3. In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour.
  4. Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
  5. Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
  6. Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
  7. Buon appetito!

More Great Recipes:
Chicken|Lemon|Parsley|Chicken Breast|Fall|Winter|Spring|Summer|Entree

Reviews (26) Questions (0)

26 Reviews

Joan M. November 12, 2018
This came out Terrific! I wonder if this resembles the LemonChicken Debra always made on Everybody Loves Raymond😁?
 
Carl C. February 11, 2018
Made this and it's delicious. But any idea how to make it as glossy looking as the picture? Mine kind of just looks like bland chicken pieces.
 
chop C. October 28, 2016
Made this last night. Delicious. I did add a few slice grape tomatoes and some capers to the dish.
 
Renee B. June 20, 2016
Delicious! Add capers and you've got chicken piccata. Yum.
 
sheepfeathers June 17, 2016
Anyone know if this reheats well? I do bit meal swaps with my family and think this could be a great hit!
 
Wendy January 5, 2016
Absolutely delicious, and so easy. The whole family enjoyed!
 
Jesse726 March 3, 2015
Could it be made with no butter?<br />
 
Author Comment
mrslarkin March 3, 2015
I think so, yes.
 
Heidi February 14, 2015
This was very nice. I used organic chicken thighs and doubled the lemon/sauce ingredients. Served it with wild rice and rosemary carrots. Thank you!
 
Craig January 20, 2015
"depending on the size of your breasts" ??? My wife wears a 49D bra. With that size, she can slice chicken any way she wants to!!!
 
suki June 4, 2015
LMAO
 
Picholine June 19, 2016
Stupid remark
 
Matt January 20, 2015
Any idea how many calories this has? Looks great but all that butter and oil must make it a little fattening!
 
Ky S. January 20, 2015
I have no idea.... I've never worried about that part. LOL
 
Vanessa R. January 19, 2015
what would go good as sides?
 
Ky S. January 19, 2015
When I make it, I always serve it with some type of mashed or whipped potatoes and either English peas or green beans - depending on who I am cooking it for...
 
glassgirl775 January 19, 2015
I am confused by the photo. The chicken doesn't look thinly sliced into fillets. I do like lemon chicken so will try this soon.
 
Ky S. January 19, 2015
The recipe that I had called for the chicken breast to be pounded with a meat mallet - that's what I still do or buy the really thin breasts. You want them to be able to cook quickly and evenly...<br /><br />It's a GREAT recipe!
 
Ky S. January 19, 2015
I saw basically this same recipe DECADES ago in Seventeen magazine. It was the first thing I taught myself how to cook - I was around 15-16. It is now the favorite dish of SO MANY people who know me! Easy but looks and taste wonderfully fancy. :) <br /><br />I really love lemon so often add much more lemon. Also, when making large amounts, just add more of each liquid. I let mine simmer in the lemon/broth mixture for a few minutes until it begins to thicken.
 
lilroseglow January 10, 2015
This was so simple and so good. I added a bit of cream to the sauce because it was going begging in my frig, but I think it would have been just as delish without that modification. I really liked the technique of slicing the chicken breasts into thin fillets and will use that elsewhere. Thanks for this post!
 
Dina M. December 12, 2014
I just made this to give to a new mom--it looks and smells delish! Lucky her!
 
AlohaHoya December 11, 2014
Going to try it with some oranges...what do you think?<br />
 
Author Comment
mrslarkin December 11, 2014
I don't know! But let us know if you try it.
 
Susan W. December 11, 2014
I do love this. Cook's Illustrated published it many years ago and I've never changed a thing. My now grown daughter makes it. Good recipes stand the test of time.
 
Lizthechef March 26, 2010
I love recipes like this - simple, quick and delicious-sounding, not to mention "lemon-y"!
 
Author Comment
mrslarkin March 26, 2010
Thanks, Liz! Yes, very easy and quick (and tasty!) Could I use Meyer lemons here?